Behind The Drinks
A recipe for warm sangria for a homemade and intoxicating winter
It only takes 10 minutes of preparation
Although sangria is not a cocktail in the traditional sense of the word, spices from the world of cocktails make it
So good...
Over the years and after hundreds of tests, I finally found my chosen spices for it:
Dry lemon grass, citrus peels, rosemary, anise, cognac and sherry and of course the best known nutmeg, cinnamon and cloves.
I recommend adding as many fruits as possible. When serving sangria with fruits, you can say that their purpose will be to absorb the alcohol from the wine and prepare a delightful bite between sips
Hot drunk fruit, and equally important to provide a decorative touch to the glass.
So I made you a homemade and easy recipe!
Ingredients:
1 bottle of red wine
150 ml Cognac
Orange peel from a whole Orange
Lemon peel from a whole Lemon
A handful of dry Lemongrass
6 Cinnamon sticks
1/2 teaspoon Nutmeg
5-8 star Anise
150 grams of brown sugar dissolved in 50 ml of boiling water
2 Pears cut into cubes
All the juice from the peeled Lemon and Orange
Heat all the ingredients on medium heat for about 5 minutes, bring to a boil and lower the heat for another minute and remove from the heat and let it sit for at least 3 minutes.
Avoid over-boiling, which can evaporate too much of the alcohol.
Serve in a cup garnished with the fruit peels and spices.
Can be refrigerated for two weeks.
A warm welcome to you,
Yotam
